Chicken Stew

Chicken Stew
Chicken Stew might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 231 calories, 23g of protein, and 8g of fat each. A mixture of onion, salt and pepper, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 50 minutes. Crock Pot Chicken & Bean Stew: A Left-Over Chicken, Crock Pot Chicken & Bean Stew: A Left-Over Chicken, and Crock Pot Chicken & Bean Stew: A Left-Over Chicken are very similar to this recipe.

Instructions

1
Watch how to make this recipe.
2
Heat the oil in a heavy 5 1/2-quart saucepan over medium heat.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
3
Add the celery, carrot, and onion.
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CarrotCarrot
CeleryCelery
OnionOnion
4
Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
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Salt And PepperSalt And Pepper
Chicken BrothChicken Broth
Tomato PasteTomato Paste
VegetableVegetable
Bay LeavesBay Leaves
TomatoTomato
BasilBasil
OnionOnion
ThymeThyme
5
Add the chicken breasts; press to submerge.
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Chicken BreastChicken Breast
6
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf.
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Chicken BreastChicken Breast
Bay LeavesBay Leaves
Whole ChickenWhole Chicken
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TongsTongs
7
Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
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Kidney BeansKidney Beans
StewStew
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PotPot
8
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
StewStew
9
Ladle the stew into serving bowls and serve with the bread.
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BreadBread
StewStew
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BowlBowl
LadleLadle
10
Serving suggestion: crusty bread.
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Crusty BreadCrusty Bread

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Maxville Cabernet Sauvignon with a 4.6 out of 5 star rating seems like a good match. It costs about 52 dollars per bottle.
Maxville Cabernet Sauvignon
Maxville Cabernet Sauvignon
Our Cabernet Sauvignon has deep opulent ruby and garnet hues with tantalizing aromas of perfume, cedar and ripe dark fruit layered with vanilla, cassis and black pepper. The finish is long and rich.
DifficultyHard
Ready In50 m.
Servings6
Health Score19
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